SPRING MENU
My goal is to share my love for cooking and help students develop a new relationship with fresh ingredients and vegetables. As a cook, even I find it hard to make dinner every night. With this class I hope to take some of the pressure off parents by have my students bring home dinner for the whole family to share!
Students will create delicious dishes focusing on the importance of local ingredients, scratch cooking, and natural preservatives. Students will practice kitchen safety and proper knife skills. As students follow recipes, they'll learn the science behind the use of different ingredients involved and the important role herbs, spices and veggies play in flavoring our favorite foods.
Each entrée will serve 4 to 6 and will be packaged in oven ready cookware with baking instructions. This way your family can discuss what we learned in class while enjoying the dinner we created! Each session we add 5 new recipes to our menu!
We will provide vegetarian options upon request at registration.
**We can provide nut free classes if needed, but we’re unable to provide gluten free or dairy free classes. **
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
Students will create delicious dishes focusing on the importance of local ingredients, scratch cooking, and natural preservatives. Students will practice kitchen safety and proper knife skills. As students follow recipes, they'll learn the science behind the use of different ingredients involved and the important role herbs, spices and veggies play in flavoring our favorite foods.
Each entrée will serve 4 to 6 and will be packaged in oven ready cookware with baking instructions. This way your family can discuss what we learned in class while enjoying the dinner we created! Each session we add 5 new recipes to our menu!
We will provide vegetarian options upon request at registration.
**We can provide nut free classes if needed, but we’re unable to provide gluten free or dairy free classes. **
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
Below is our Menu showing what we will be making each week. (dates reflect a M-F schedule)
March 27th – 31st Masala Stew: A thick vegetarian stew made from pantry staples, such as lentils, tomatoes, and chickpeas. Then adding carrots and cauliflower to compliment the Masala (Indian blend of spices) (VG, GF)
April 3rd – 7th Spring Frittata: Students will learn how to crack and whisk eggs. They will choose between several fresh herbs, spring veggies like leeks and asparagus. They can add bacon and cheese making a filling dish that celebrates the coming spring! (GF)
April 10th – 14th No Class During Spring Break!
April 17th – 21st Chicken Soup: They will learn and sample the difference between broth and stock. We will revisit mirepoix and discuss immune boosting herbs and spices. With 5 spring veggies, 7 herbs, and spices this soup is just what you’ll need to get ready for the rainy season! Vegetarian students will use vegetable broth and tofu. (GF, DF)
April 24th – 28th Rainbow Fried Rice: Students will get to practice their egg cracking skills, adding red peppers, carrots, peas, and red onion and rice. This comfort food has never looked so bright and beautiful! (VG, GF, DF)
May 1st – 5th Taco Salad: Students will dice veggies and build a loaded taco salad. Each student will mix their own dressing. As a class, we will be making 1 for the teachers to enjoy for Teacher Appreciation Week! (GF)
May 8th – 12th Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, Italian sausage, pepperoni, and of course mozzarella. (all students must use 2 at least veggies on their pizza)
May 15th – 19th Manapua: We will be make a Hawaiian dough, sweetened with pineapple juice and filling it with veggies, pork or tofu, and Chinese spices. We will use red beets to achieve that classic Hawaiian Cha siu bao look.
May 22nd – 26th Jambalaya: Using both chicken and andouille sausage (or veggie sausage) students will add colorful bell peppers, tomatoes, and okra, to rice and design their own Creole seasoning. (GF, DF)
May 30th – June 2nd (no school 29th) Bánh mì Sandwich: Students will make lemongrass tofu or chicken with a ginger-lime aioli, fresh cucumber, cilantro, carrots and daikon on a French roll.
June 5th – 9th Kid Suggested-Black Bean Burgers and Fries: Students will mix and mash hand-made black bean patties. Prep and slice all the burger toppings and hand-cut and season yam and potato fries! (VG)
June 12th – 16th Kids Choice! Each week students will share their favorite meals and 2 weeks before class we will vote on what we'll make this week!
June 19th – 20th Kids Choice! Each week students will share their favorite meals and 2 weeks before class we will vote on what we'll make this week!
April 3rd – 7th Spring Frittata: Students will learn how to crack and whisk eggs. They will choose between several fresh herbs, spring veggies like leeks and asparagus. They can add bacon and cheese making a filling dish that celebrates the coming spring! (GF)
April 10th – 14th No Class During Spring Break!
April 17th – 21st Chicken Soup: They will learn and sample the difference between broth and stock. We will revisit mirepoix and discuss immune boosting herbs and spices. With 5 spring veggies, 7 herbs, and spices this soup is just what you’ll need to get ready for the rainy season! Vegetarian students will use vegetable broth and tofu. (GF, DF)
April 24th – 28th Rainbow Fried Rice: Students will get to practice their egg cracking skills, adding red peppers, carrots, peas, and red onion and rice. This comfort food has never looked so bright and beautiful! (VG, GF, DF)
May 1st – 5th Taco Salad: Students will dice veggies and build a loaded taco salad. Each student will mix their own dressing. As a class, we will be making 1 for the teachers to enjoy for Teacher Appreciation Week! (GF)
May 8th – 12th Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, Italian sausage, pepperoni, and of course mozzarella. (all students must use 2 at least veggies on their pizza)
May 15th – 19th Manapua: We will be make a Hawaiian dough, sweetened with pineapple juice and filling it with veggies, pork or tofu, and Chinese spices. We will use red beets to achieve that classic Hawaiian Cha siu bao look.
May 22nd – 26th Jambalaya: Using both chicken and andouille sausage (or veggie sausage) students will add colorful bell peppers, tomatoes, and okra, to rice and design their own Creole seasoning. (GF, DF)
May 30th – June 2nd (no school 29th) Bánh mì Sandwich: Students will make lemongrass tofu or chicken with a ginger-lime aioli, fresh cucumber, cilantro, carrots and daikon on a French roll.
June 5th – 9th Kid Suggested-Black Bean Burgers and Fries: Students will mix and mash hand-made black bean patties. Prep and slice all the burger toppings and hand-cut and season yam and potato fries! (VG)
June 12th – 16th Kids Choice! Each week students will share their favorite meals and 2 weeks before class we will vote on what we'll make this week!
June 19th – 20th Kids Choice! Each week students will share their favorite meals and 2 weeks before class we will vote on what we'll make this week!
